The new Ba Bar opened earlier this month as the headquarters for the restaurant’s popular pastry program. Now, you can grab macarons, kouign amanns, croissants, doughnuts, and more starting at 7 a.m. on weekdays in SLU.

Much of the rest of the menu is the same as the Central District location, but expect chef/owner Eric Banh to start introducing additional options soon, like mi quang, a bright yellow turmeric-infused rice crepe with a thick stock served with items like pork spare ribs, prawns, chicken, and squid. Banh also promises upcoming family-style meals on weeknights.

Eater paid Ba Bar a visit to scope out the space, which feels reminiscent of its original counterpart, with modern flourishes and edgy graphic art. A major departure from the first location is the central bar, though, which ties together a much larger space. Check it out for yourself.